Preserving coastal flavor in every drop of Quynh Di fish sauce

Preserving a traditional craft rooted in the sea

The Phu Loi fish sauce craft village in Tan Mai Ward has long been known for its traditional fish sauce-making craft. Although many traditional occupations are gradually fading, local residents who have long been connected to the sea continue to preserve the craft with dedication and experience passed down through generations.

One notable figure preserving the craft is Mr. Tran Van Tuan, born in 1977 and currently serving as Director of the Quynh Di Fish Sauce Cooperative. Born into a family with generations of experience in fishing and fish sauce production, Mr. Tuan has been attached to the trade since childhood. To him, fish sauce is not merely a condiment for daily meals, but also a distinctive cultural symbol of his coastal hometown.

In 2023, Quynh Di fish sauce was recognized as a 3-star OCOP product. The recognition marked an important milestone for the cooperative to continue investing in facilities, improving production processes and working toward the goal of achieving a 4-star OCOP rating in the near future.

According to Mr. Tuan, “Anyone can make fish sauce, but not everyone can make good fish sauce.” The secret lies in meticulous attention at every stage, from selecting raw materials to the fermentation process that lasts for many months.

The main ingredient in Quynh Di fish sauce is anchovy, locally known as "trong than fish,” caught offshore by local fishermen. The fish must be fermented on the same day it is still fresh to preserve its protein content and natural flavor. In addition to fish sauce, the cooperative also produces shrimp paste from tiny shrimp harvested during the proper season to ensure the best quality.

The cooperative is equally strict in selecting salt for production. After purchase, the salt must be stored for 5-12 months to reduce bitterness, helping the finished fish sauce develop a smoother, naturally sweeter aftertaste. “We follow entirely traditional methods and do not use chemical preservatives, yet the products still meet hygiene standards thanks to the long-standing experience of local artisans,” Mr. Tran Van Tuan shared.

The secret behind its distinctive, rich flavor

To create flavorful first-press fish sauce, the fermentation process must last between 18 and 24 months. Following the traditional ratio, each ton of fish is mixed with around 150 kilograms of salt before being placed into specialized composite containers for fermentation.

Throughout this period, fish sauce makers must regularly inspect and stir the mixture to ensure the fish is evenly exposed to sunlight and protected from rainwater. Even a small mistake can ruin an entire batch of fish sauce.

“Making fish sauce is a craft that requires constant attention. We watch the sun during the day and the rain at night. Every container must be carefully covered and stirred regularly so the fish sauce becomes clearer and more aromatic,” Mr. Tran Van Tuan said.

One distinctive feature of Quynh Di fish sauce is the use of roasted soybean powder, which contributes to its rich aroma and attractive honey-gold color. In the past, local producers often used roasted rice bran or burnt sesame, but roasted soybean powder now offers a more balanced flavor while still preserving the product's traditional character.

After sufficient fermentation time, the first-press fish sauce is filtered through bamboo baskets lined with cloth to remove sediment. The fish sauce is then exposed to sunlight and night dew for about seven to 10 days before entering a warming stage in ceramic jars under mild sunlight for at least six months to deepen its flavor.

Once completed, the fish sauce undergoes a cooling stage, is filtered one final time, and is bottled for sale only then. The entire process is carried out manually, requiring significant effort and patience from the artisans.

Today, the Quynh Di Fish Sauce Cooperative employs many seasonal workers in the local area. On average, the cooperative supplies around 3,000-4,000 liters of fish sauce to the market each month. During the period leading up to the Lunar New Year, output increases sharply, but all production stages remain strictly controlled to ensure consistent quality.

Beyond Nghe An, Quynh Di fish sauce is also available in markets such as Thanh Hoa, Ha Tinh, Ha Noi and Ho Chi Minh City, and is often brought overseas as gifts for relatives.

From each drop of fish sauce carrying the taste of the sea, the Quynh Di Fish Sauce Cooperative is gradually strengthening its presence in the market. Its journey from a 3-star OCOP product toward a 4-star rating is not only about elevating the product’s value but also about preserving a long-standing traditional craft in the coastal Phu Loi region.